Comparación nutricional del snack de mora (Rubus ulmifolius), fresa (Fragaria) y uvilla (Physalis peruviana).

Abstract

Currently, in Ecuador, the surplus production of blackberry, strawberry, and grapefruit entails economic losses to producers and traders due to the perishable activity of these fruits. This is an aspect of great interest in the food industry that focuses on maintaining the nutritional, organoleptic, and bioactivity quality using dehydration. The objective of this work was to compare nutritionally dehydrated fruit snacks of blackberry (Rubus ulmifolius), strawberry (Fragaria), and gooseberry (Physalis peruviana). Methodologically, preliminary trials were carried out using three dehydration temperatures, 45°, 50°, and 55°C, at varying times from 7 to 21 hours approximately. Subsequently, an Adeva experimental scheme with the Tukey test was implemented with six replicates and an experimental unit size of 0.2 kg for each physicochemical, microbiological, and contaminant analysis. The methodology determined that the nutritional content of the blackberry snack had a moisture content of 14.86%, dry matter of 85.14%, ash of 4.48%, fat of 0.16%, and fiber of 12.18%. The moisture content of the strawberry snack was 14.74%, dry matter 85.26%, ash 4.19%, fat 0.13%, and fiber 10.35%. Finally, the gooseberry snack had a moisture content of 10.56%, dry matter of 89.44%, ash of 4.66%, fat of 0.28%, and fiber of 10.39%. According to the study, the best nutritional composition is found in the gooseberry snack since it has a higher content of dry matter, ash, and fat, followed by the blackberry snack with a higher moisture and fiber content.